Cauliflower Crust Stromboli

The secret to a healthier stromboli is all in the crust — a delicious cauliflower crust, that is.


  • For the Cauliflower Crust:
  • 1 small head cauliflower, broken into florets
  • 1 egg, beaten
  • 1/2 cup fresh mozzarella cheese, shredded
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • For the Filling:
  • 3 tablespoon marinara sauce, plus more for dipping
  • 1/2 cup mozzarella cheese, sliced or grated
  • 2 tablespoon parmesan cheese, grated


  1. Preheat oven to 450 degrees F and line a rimmed baking sheet with parchment paper; set aside.
  2. In a food processor, process the cauliflower florets until it resembles rice.
  3. Transfer approximately 3 cups of the cauliflower rice to a microwave-safe dish and microwave on high for 6-8 minutes, until cooked. Allow to cool enough to handle.
  4. Place the cauliflower rice in a clean kitchen towel and twist to squeeze as much moisture as possible to remove the moisture from the cauliflower rice.
  5. Transfer the cauliflower rice to a mixing bowl, and add the egg, mozzarella, oregano, salt, and pepper and mix together well.
  6. Pour the cauliflower mixture out onto the lined baking sheet and form into a large rectangle.
  7. Place in the oven and bake for 8-10 minutes, until the edges start to turn golden brown.
  8. Remove from the oven and spread a layer of marinara sauce over the cauliflower crust, leaving an approx. 2-inch border on one side and a 1-inch border everywhere else.
  9. Spread the remaining 1/2 cup mozzarella and parmesan cheese over the sauce.
  10. Very carefully, roll into a Stromboli shape, using the parchment paper to help you gently roll the crust.
  11. Place the Stromboli, seam side down.
  12. Place back into the oven for an additional 6-8 minutes.
  13. Serve with extra marinara, if desired.